Food lab

Food lab Better Home Cooking Through Science Lopez-Alt, Kenji

J. Kenji Lopez-Alt shows that cooks don't need a state-of-the-art kitchen to cook perfect meals. In a book centred on much-loved dishes, Kenji explores the science behind searing, baking, blanching and roasting. In hundreds of easy-to-make recipes with over 1,000 full-colour images illustrating step-by-step instructions, readers will find out how to make perfect roast turkey with crackling skin, how to make extra fluffy or creamy scrambled eggs and much more. Combining the unrelenting curiosity of a cheerful science geek with the expert knowledge of a practised chef, The Food Lab gives readers practical tools and new approaches to apply when they next step into the kitchen.
€50,50

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Specificaties

Isbn
9780393081084
Uitgever
WW Norton & Co
Druk
1e
Verschenen
23-10-2015
Taal
Engels
Bladzijden
960 pp.
Bindwijze
Hardcover Hardback
Genre
Koken en voeding

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